Octopus Salad

Name: Octopus Salad
Yield: 6
Ingredients: 2 tablespoons of olive oil; 1 crushed garlic clove; 1 medium onion (100g), finely chopped; 1 small green pepper (100g), finely chopped; 1 teaspoon of salt; 1/2 tablespoon of soy sauce; 1/2 cup of red bell pepper, seeded and coarsely grated (150g); 3 tablespoons of toasted almonds; 600g of cleaned octopus, cut into rings; 1/2 cup of coconut milk (120ml); 1/2 cup of fresh grated coconut (60g - for sprinkling)

1
2 tablespoons of olive oil
2
1 crushed garlic clove
3
1 medium onion (100g), finely chopped
4
1 small green pepper (100g), finely chopped
5
1 teaspoon of salt
6
1/2 tablespoon of soy sauce
7
1/2 cup of red bell pepper, seeded and coarsely grated (150g)
8
3 tablespoons of toasted almonds
9
600g of cleaned octopus, cut into rings
10
1/2 cup of coconut milk (120ml)
11
1/2 cup of fresh grated coconut (60g - for sprinkling)

Ingredients

1
2 tablespoons of olive oil
2
1 crushed garlic clove
3
1 medium onion (100g), finely chopped
4
1 small green pepper (100g), finely chopped
5
1 teaspoon of salt
6
1/2 tablespoon of soy sauce
7
1/2 cup of red bell pepper, seeded and coarsely grated (150g)
8
3 tablespoons of toasted almonds
9
600g of cleaned octopus, cut into rings
10
1/2 cup of coconut milk (120ml)
11
1/2 cup of fresh grated coconut (60g - for sprinkling)

Directions

1
In a medium skillet, heat the olive oil over high heat
2
Add the garlic and onion and sauté, stirring occasionally, until the onion is soft (about 2 minutes)
3
Remove from heat
4
Add the green pepper, salt, soy sauce, red bell pepper, and almonds
5
Stir well
6
Add the octopus and cook until it's tender (about 10 minutes)
7
Dress with coconut milk
8
Transfer to a serving dish, cover with plastic wrap, and refrigerate for about 1 hour
9
Sprinkle with grated coconut and serve
10
229 calories per serving